Pasta And Beans - {Pasta E Fagioli}

By á-174942

Ingredients

• 1 1/2 cups dried borlotti (cranberry) beans
• 8 cups cold water
• 2 cups ditalini - (8 oz)
• 2 medium carrots peeled, and cut into quarters
• 1 celery rib cut into quarters
• 2 medium onions peeled, and cut into quarters
• 1 large garlic clove peeled
• 2 ounces pancetta or bacon
• Leaves from 2 fresh rosemary sprigs
• 1/2 cup olive oil
• 3 plum tomatoes peeled, seeded, and diced
• Salt to taste
• Freshly-ground black pepper to taste
• Freshly-grated Pecorino-Romano cheese

Details

Servings 8

Preparation

Step 1

Place the beans in a large bowl, cover with cold water, and let sit overnight.

The next day, drain the beans, place them in a large soup pot, and cover with cold water. Bring the beans to a boil and cook for 20 to 25 minutes, or until they are still al dente. Add the pasta and boil the mixture for about 15 minutes more, or until the pasta is al dente.

While the beans are cooking, make a battuto, or minced mixture of the carrots, celery, onions, garlic, pancetta, and rosemary. In a skillet, heat, 2 tablespoons of the olive oil, add the minced mixture, and saute for about 5 minutes, or until the vegetables begin to soften. Add the tomatoes, cover the skillet, and simmer for about 12 minutes.

When the pasta is cooked, add the vegetable mixture, stirring well. Add salt and pepper and serve the soup immediately in individual soup bowls. Drizzle a little of the remaining olive oil over the soup and pass the cheese to sprinkle over the top.

Note: Crusty Italian bread and a simple green salad of romaine and radicchio round out this meal.

This recipe yields 8 servings.